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Salt & Straw will donate a portion of the day’s sales on National Ice Cream Day to the charity that gets the most posts tagged with @SaltandStraw and uses the hashtag #NationalIceCreamDay

PORTLAND, Ore. (July 2, 2015) – Salt & Straw and National Ice Cream Day go hand in hand and with the new July “Berries, Berries, Berries” menu just out, there’s a lot to celebrate. To spread the happiness around and thank their local communities, Salt & Straw invites visitors to any of their Portland and LA locations on National Ice Cream Day, Sunday, July 19, to submit a favorite charity to win a portion of that day’s proceeds.

To submit a charity, guests are invited to post a picture of their favorite scoop of Salt & Straw ice cream to Facebook, Twitter and/or Instagram with the tags @SaltandStraw and #NationalIceCreamDay along with a local non-profit organization’s @username. A portion of Salt & Straw’s National Ice Cream Day proceeds will go to the non-profit that receives the most tags.

HOW TO SUBMIT A FAVORITE CHARITY:

Snap a photo of a favorite Salt & Straw flavor

Post photo to Facebook, Twitter and/or Instagram

Tag with #NationalIceCreamDay, @SaltandStraw and the chosen local charity’s @username

PORTLAND JULY FLAVORS

Flavors are made locally with Oregon berries and available in stores and nationwide shipping at www.saltandstraw.comJuly 3 through Aug. 6, 2015.

Goat Cheese Marionberry Habanero

Sweet wouldn’t be as sweet if hot weren’t so hot! It starts with Portland Creamery’s “Sweet Fire” goat cheese, which literally comes to us three days after being milked. This smooth, creamy chevre is churned into a tart, creamy goat cheese ice cream and ribboned with a thick, blazing, so-sweet marionberry jam that has been infused with fiery habaneros. You may, on occasion, get potently thwacked by a lick of habanero, but it makes the next lick so much sweeter for the drama of it all. Not to brag, but we got our hands on some of the best goat cheese ever to come out of the Willamette Valley. Portland Creamery handcrafts its Sweet Fire– flavored chevre under the benignly interested gaze of a much loved, multiply awarded, and freely roaming herd of goats in Molalla, Oregon.

Birthday Cakes & Blackberries

The freedom to eat cake in your ice cream. We declare this ice cream your official holiday from adulthood. It tastes like freaking frosting, the better to feature the chunky hunks of three-vanilla cake and swirls of straight-arrow blackberry jam. Whirled with non-organic, bright-as-you-remember Technicolor sprinkles, we dedicate this flavor to the discerning palates of children who know that sometimes cake ice cream is exactly what’s called for. We’re using Evergreen blackberries on this one, they are the epitome of blackberries—the ones growing in your back 40 or along the road—pitch-black, fruity, and sweet as a song. Grown in the Willamette Valley by Oregon Hill Farms.

Roasted Strawberry & Toasted White Chocolate

A summer valentine. Sweet, mellow, white chocolate is toasted, caramelizing the chocolate and creating a sort of chocolate dulce de leche ice cream envelope for this full-hearted strawberry love letter. Fresh Hood strawberries are sliced, sprinkled with sugar and a little salt, and roasted to bring a dark, rich, deep fruit satisfaction in jammy strawberry swirls. We get some beautiful Hood berries this time of year in big flats at the Portland Farmers Market. Walking out of there with thousands of amazing berries, you just feel rich.

NW Wild Berry Pie

A glorious food fight between pie and ice cream, with two winners. OK. You’ve heard us say this before, but sometimes the simple thing is just so good that you really just want to get out of the way of it. In this case, we are talking about wild berry pie and ice cream. We literally just bake big slabs of pie and hand-chunk them into vanilla ice cream. It is a disaster of deliciousness. For these wild berries… So there’s this guy, Tom, right? And he forages all over Mt. Baker and Mt. Rainier for berries. Wild mountain blueberries and blackberries and whatever other berries he finds. Could be huckleberries. Or lingonberries. Mystery berries, maybe even. Anyway, we get as many of these berries as we can from Tom from NW Wild Foods, and that’s that.

Mt. Hood Strawberry Sorbet

It’s. Just. Strawberries! We tried to get fancy with it. We tried to put stuff in it. We tried heirloom hibiscus and baby basil. We worked hard and we made some darn good sorbet that people totally liked. But then, we thought, maybe we should just make as pure and perfect a strawberry sorbet as all of our knowledge, effort, and humanity allow. This is actually a pretty luxe little sorbet due to the insane amount of berries we jam into each pint, but that’s exactly why you need to try it.

About Salt & Straw Ice Cream

Salt & Straw Ice Cream is a chef-driven ice cream kitchen with scoop shops in Portland and Los Angeles that partners with local artisans, producers and farmers to serve unusually creative and absolutely delicious ice cream. Each ice cream is handmade in small batches using only all natural cream from local farms in each city. Flavors showcase the best local, organic and sustainable ingredients from Oregon and Southern California farmers and artisans as well as imported flavors from small hand-picked farms from around the world. The company started in Portland, OR serving eight flavors from an ice cream cart in May of 2011 and now has three scoop shops in Portland and one in LA. Scoops of hand-made, small batch ice creams, sundaes, milkshakes and floats as well as pints to go are available at each with an ice cream sommelier of sorts who will gladly take you though a tasting of all the flavors. Favorites, seasonal, design your own variety packs and pint club memberships are available for online purchase and can be shipped anywhere in the United States. Salt & Straw’s ice cream cart is available for catering parties and events. Find more information at www.saltandstraw.com or call 971-271-8168. Follow us on Facebook at Salt and Straw Ice Cream, Twitter and Instagram: @SaltandStraw.